Stovetop Fried Corn on the Cob
Pan Fried Corn on the Cob is truly a Southern classic. Here, you’ll learn how to fry corn cobs or corn kernels on the stovetop. You’ll need a seasoned cast iron skillet, fresh, frozen or canned corn and 25 minutes. No oil is required.
How to make corn sweeter
Milk soak – soak the corn in milk first. The natural sugars in milk make the corn much sweeter.
How to get a roasted flavor
Do not use oil or butter – a dry cast-iron skillet allows the corn to quickly char, which brings out a nice roasted flavor of the sweet corn.
Ingredients
It doesn’t take a lot to make fried corn on the stovetop. There’s no oil or butter involved. The trickiest thing about making pan grilled corn is the high heat. You’ll definitely need a set of long handled tongs to rotate the corn cobs or a long-handled spoon to stir the kernels.
- Corn – use whole cobs of corn or whole kernel corn (not cream style corn). This recipe works for canned corn, fresh and frozen corn.
- Milk-2% or whole
- Cast iron skillet – seasoned
- Tongs-long handled tongs work best
How to fry corn on the stove
- Use corn on the cob or loose whole kernels; fresh, frozen or canned (drained)
- Soak the corn in a mixing bowl covered with milk for 15 minutes. This makes the corn sweeter from the sugars in the milk
- Meanwhile, heat up a cast iron skillet over medium heat with NO OIL – no butter, no vegetable oil and no olive oil. You want a dry, seasoned cast iron skillet
- Pat the corn cobs or kernels with a paper towel
- Use long handled tongs or a spoon and add the corn to the hot skillet; Stand Back. It will splatter and spit.
- Turn on the Vent. Watch the hot skillet. If it gets too hot, turn the heat down a little. The corn will pop and sizzle while it’s cooking. If you see the kernels getting too brown or smell burnt corn, remove the pan from the stove top and decrease the heat a bit.
- When making pan roasted corn indoors, you’ll see the sides begin to brown after about 6-8 minutes; rotate it in the pan until most of the kernels are almost black.
- Once the kernels are roasted, you can either put them in a bowl and add butter, shuck the kernels (if roasting whole corn cobs), or freeze it for later use in soups and stews.
Corn is one of those foods that just tastes better when it’s roasted! It has a delicious, deep flavor with a hint of sweetness! If you like roasted vegetables, try my roasted Butternut squash with Apple Butter glaze!
Smoky and sweet, this roasted corn side dish pairs well with just about everything from purple hull peas to fried catfish!
Some folks like to season their pan roasted corn with garlic powder, smoked paprika, chili powder or top it with cheese and make Mexican street fair corn. However you season yours, add a little salt and black pepper to taste.
What is the best pan for fried corn?
You’ll want a heavy bottomed, preferably a cast iron skillet. Make sure it’s seasoned well and is dry. For best stovetop pan roasted corn, cook the kernels on dry heat (without any oil or butter.) This gives the sweet corn that “roasted” flavor and char.
Storage and reheating
Store pan fried corn in the refrigerator in an airtight container for up to 5 days or freeze for up to 6 months. Roasted summer corn is delicious when added to winter soups and stews!
To reheat corn, place in microwave, cover with a paper towel and cook 2-3 minutes until hot or, wrap the roasted corn cobs in foil, place on a baking tray and cook at 325°F until warmed throughout.
Related recipes:
- Pineapple Casserole
- Sweet Chipotle Corn Casserole
- Homestyle Creamed Corn
- Maple Baked Beans
- Natchitoches Meat Pie
- Fried Potato Cakes
- How to Season and Cook Purple Hull Peas
- How to Season and Cook Southern Greens
- How to Keep Cauliflower from turning brown
- How to Fix Over Salted Foods
- Restaurant-Quality Southern Fried Catfish
- Roasted Red Pepper Corn Chowder
Pan Roasted Sweet Corn
Equipment
- Cast iron skillet
- heavy-duty pot holder
- long handled tongs, metal
- long handled spatula, metal
Ingredients
- 4 ears corn , broken in half; if you use canned, drain it and dry on paper towel; if you use frozen, thaw it and make sure it's dry
- milk, enough to cover corn 2% or whole
- butter salted or unsalted; to taste
- salt and pepper to taste
Instructions
- Prep Corn:Remove the husks off the corn and pull away silk; rinse and break corn in half; (if using corn kernels, thaw frozen and drain canned; proceed to next step)4 ears corn
- Place corn in a big bowl and pour in enough milk to cover the cornmilk, enough to cover corn
- Let corn soak in milk for about 15 minutes
- Heat a cast iron skillet on medium ; Do Not Add Any Oil; turn on the oven vent now:)
- Using long tongs, remove corn from milk and place it in hot skillet; stand back; it sputters and pops!!! Turn corn and move it around in the skillet until most of it begins to turn brown. If you smell burnt corn, pull your skillet off the heat and turn the heat down
- Season corn with salt, pepper, butter or any other seasoning you preferbutter, salt and pepper
Notes
- The amount of milk you need depends upon how much corn you have. Just use enough milk to cover the corn.
- Be sure to dry off the corn really well before you add it to the hot pan!
- The premise behind this cooking method is High, Hot and Fast.The pan will get really hot so you’ll need a heavy duty pot holder.
- Turn on the vent, open the windows. And don’t burn the house down
- You can roast the corn and freeze it if you like; it’s always nice to have around for soups and stews
The milk really does make the corn sweeter!
Thank you! A little secret I learned when studying Food Science:)